Homemade Vegan Butter
Makes one 300g tub of delicious butter that spreads, melts, and is great to cooks with!
Ingredients
- 125 ml refined coconut oil (melted)
- 60 ml olive oil
- 60 ml refined avocado oil (or other neutral oils)
- 60 ml soy milk (unsweetened, room temp to prevent the butter splitting)
- 1 tsp apple cider vinegar (or lemon juice)
- ½ tsp sea salt (omit for babies under 12 months)
- 1 tsp nutritional yeast
- ⅛ tsp ground turmeric
Instructions
- Mix the soy milk and apple cider vinegar together and let sit for at least 5 minutes until slightly thickened. This step is essential as it creates a buttermilk texture and helps the butter emulsify properly.
- Melt the coconut oil until just liquid and not hot (or leave to cool slightly).
- Add the soy milk mixture, melted coconut oil, olive oil, refined avocado oil, salt, nutritional yeast, and turmeric to a blender or use an immersion stick blender. Blend until completely smooth and creamy.
- Pour into a container and place in the fridge until almost set.
- Use an immersion stick blender to whip the butter into a fluffy soft consistency This is optional, but makes it lighter and softer. If your mix splits, this is the easiest fix: let it cool in the fridge until semi-solid, then blend again while still soft. Then place back in the fridge to firm up fully.
- Enjoy however you like!
Storage
Keeps in the fridge for up to 2 weeks or freeze for up to 3 months.Notes
NOTES:
• Always use room temperature milk so the oils and milk blend properly. Cold milk with warm coconut oil can cause splitting (see the immersion blender note on how to resolve this in case yours spilts).
• Letting the soy milk and vinegar sit for a few minutes is really important. Mixing soy milk with vinegar is just like making buttermilk. It thickens the milk slightly and helps the oils blend in smoothly, so your butter sets creamy instead of splitting.
• For a brighter yellow butter, increase turmeric to ¼ tsp.
• Always use room temperature milk so the oils and milk blend properly. Cold milk with warm coconut oil can cause splitting (see the immersion blender note on how to resolve this in case yours spilts).
• Letting the soy milk and vinegar sit for a few minutes is really important. Mixing soy milk with vinegar is just like making buttermilk. It thickens the milk slightly and helps the oils blend in smoothly, so your butter sets creamy instead of splitting.
• For a brighter yellow butter, increase turmeric to ¼ tsp.